BBQ ribeye steak, asparagus and teriyaki sauce (From Dorset Echo)

BBQ ribeye steak, asparagus and teriyaki sauce

11:00am Monday 16th May 2011 in Taste Recipes

Gizzi Erskine’s BBQ Rib Eye with Grilled British Asparagus and Teriyaki Sauce – delight and inspire with this Japanese-style dish.

Serves 2.

Preparation time: 10 minutes.

Cooking time: 15 minutes.

You’ll need.

For the Teriyaki sauce.

75ml soy sauce.

75ml mirin, Japanese sweet rice wine.

75ml sake.

1 tbsp sugar.

For the rest.

2 x 150g rib eye steaks.

1 tbsp vegetable oil plus a dash more for cooking the British asparagus sea salt and black pepper.

1 packet of British asparagus, trimmed of woody ends.

a pinch of Togerashi seasoning (optional, you could use cayenne pepper).

White and black sesame seeds to serve.

What to do:

To make the Teriyaki sauce, combine all ingredients in a saucepan. Stir the mixture well.

Put it on medium heat and bring to a boil. Turn the heat down to low and simmer for a couple minutes.

Stop the heat and cool the mixture. If you have any left you can store the sauce in a clean bottle in the fridge.

Heat a griddle pan until really hot and almost smoking. Rub the steaks with the oil, salt and pepper. Griddle the steaks for two minutes on each side so that they’re medium rare. Leave to rest.

While the beef is resting rub the British asparagus with a little oil then lay on the griddle and grill for 2-3 minutes, turning every now and then until they start to soften but still have ‘bite’ and have little chars on them.

Split the asparagus between two plates. Carve the steaks into 1cm strips and lay on top of the asparagus, pouring over the meat juices left from resting. Cover each steak with a few tablespoons of Teriyaki sauce and sprinkle with the Togerashi and sesame seeds.